Preheat the oven to 180℃.Step 2:
Mash the bananas, leaving a few pieces still intact.Step 3:
Add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.Step 4:
Add in the flours, protein powder, cacao powder and the chocolate chips.Step 5:
Fold in the salt, mix. Place paper muffin cups into muffin try and pour mixture in. Top with more chocolate chips and chopped hazelnuts.Step 6:
Place in the oven and bake for 20-25 minutes until completely cooked through. Test this by poking them with a baking pin or a knife - it should come out clean. Leave to cool before removing muffins from the tray.Notes:
Store the muffins in an airtight container for up to two days. For gluten-free options opt for buckwheat, quinoa, gluten-free or even chickpea flour.